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Journal of Food Science and Engineering 5 (2015) 122-129 doi: 10.17265/2159-5828/2015.03.003 D DAVID PUBLISHING

Effects of Production and Ingredients on Halvah Quality

Oručević Žuljević Sanja1,MutapNaira2, Nermina Spaho1, Tahmaz Jasmina1,AsimaAkagić1 and Amela Džafić1 1 Food Technology Department, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo 71000, Bosnia and Herzegovina 2 GA-ME-HA d.o.o. Sarajevo 71000, Bosnia and Herzegovina

Abstract: Tahini halvah is specific product known in Bosnia and Herzegovina over centuries. It is made of -seed (tahini), and soapwort (Saponaria officinalis) extract by certain technological process, with creating needle-like particles which give a specific fiber structure to halvah. Production of tahini halvah in Bosnia and Herzegovina mostly was placed under artisanal conditions by poorly trained staff and was based on experiences and established practice. There is a very few scientific papers deal with ways of production and specific properties of this product in Bosnia and Herzegovina. Main objective of this paper was focused on studying technological process of 4 different samples of tahini halvah (standard tahini halvah, tahini halvah with , tahini halvah with cacao and black halvah with wheat grits, cacao and nuts). All samples were produced under industrial conditions. Chemical and sensory quality parameters of investigated samples were presented in this paper. Significant differences between samples were found and influenced by different ingredients and technological process.

Key words: Tahini halvah, chemical and sensory quality.

1. Introduction soapwort (Saponaria officinalis) extract by certain technological process, with creating needle-like Tahini halvah (TH) is specific confectionery particles which give a specific fiber structure to halvah. product widely used in Bosnia and Herzegovina over Production of tahini halvah was placed mostly under centuries and is available in different forms and artisanal conditions by poorly trained staff and was flavors. It’s a greasy product due to high share of based on experiences and established practice, as tahini paste which contains more than 50% . family’s handicraft production. Structure of tahini halvah is fragile and [1]. Sesame seeds, as the main ingredients, add a nutty This product has a long history originates from the taste and a delicate aroma to this product. Besides 16th centiries when came in Bosnia during The making tahini and halvah sesame seeds are used for Ottoman Empire governing. Tahini halvah was very the preparation of rolls, crackers, cakes and pastry popular, even a small street in old part of Sarajevo products in commercial bakeries [3]. called Halvadžiluk—the confectionary bazaars, was Sesame seeds were one of the first crops processed existed until 1908 [2]. for oil as well as one of the earliest . Tahini halvah is olso served across , Currently, the largest commercial producers of sesame , Asia, , , Central seeds include , and Mexico [4]. Sesame in Europe, , and . is the most important annual oil crop and there In Bosnia and Herzegovina tahini halvah is usually are numerous varieties and ecotypes of sesame made of sesame-seed paste (tahini), sugar and adapted to various ecological conditions [5]. Proximate composition of Turkish sesame seeds and Corresponding author: Orucevic Zuljevic Sanja, Ph.D., characterization of their oils have investigated, also associate professor, research field: confectionary technology. Effects of Production and Ingredients on Tahini Halvah Quality 123

However, there is still a very few scientific papers confectionary quality in Bosnia and Herzegovina [12] deal with ways of production and specific properties do not address in detail the quality parameters, of tahini halvah. In Bosnia and Herzegovina this issue especially the maximum content of saponins. Besides, has never been seriously investigated. only simple kinds of tahini halvah are regulated, while According to regulations of confectionary quality in quality of the other specific kinds of this product are Bosnia and Herzegovina [12] tahini halvah belongs to not defined. So, the main goal of this paper was to special group of products where quality and investigate quality of four different tahini halvah minimal conditions for insurance quality and storage samples made under industrial conditions. This study of this product are defined. According to current is supposed to contribute better knowing of production regulations tahini halvah definition reads as follows: It and quality of tahini halvah in Bosnia and is product obtained from sugar and tahini paste with Herzegovina and promote industrial and strictly soapwort root extract addition. Three kinds of product controlled making of tahini halvah. are defined: tahini halvah, black halvah and white 2. Material and Methods halvah. Tahini halvah may be yellow-white to grayish in color, fibrous structure, with sesame oil content at Four tahini halvah samples were made in least 22% from sesame paste. Black halvah is dark, GA-ME-HA d.o.o. company in Sarajevo by traditional fibrous structure with sesame oil content at least 20% recipes, under industrial conditions: standard tahini and with fruits and cacao powder added. White halvah (SH), tahini halvah with pistachios (PH), tahini is hard and sticky mass, white color and with halvah with cacao powder added (CH) and black roasted nut fruits added; soapwort root extract is halvah with wheat grits, cacao and nuts (BH). excluded. 2.1 Samples Production To achieve the characteristic flavor, aroma and consistency in the production of tahini halvah may be Samples production were done through the main used citric acid, foaming agents (gelatin), egg white, steps: making sesame-seed paste tahini (seeds soy extract, soapwort roots extract, chocolate cleaning, soaking in salty water for 4-5 hours and and cocoa powder [12]. Liquid extract of soapwort is washing, centrifuging, roasting on 115-120 °C, oftenusedasfoodadditiveintahinihalvahmaking cleaning by air stream, grinding, cooling, fine [13]. As active substance of soapwort liquid extract, grinding and storing), making soapwort liquid extract saponin affects positively the color and consistency of from soapwort root (grinding, cooking in closed tanks the halvah and prevents especially the oozing of the on 115 °C until the viscous liquid with 10% of dry oil from halvah in time by acting as an emulsifier [13]. mater and 1,050 kg/m3 is achieved, and filtration), Soapwort extract contains 11.58%-19.58% total preparing inverted sugar with liquid soapwort saponin which increases importance of soapwort [14]. extract added—3L on 100kg of sugar in closed tanks The classical definition of saponins is based on their under atmospheric pressure, and adjustment and surface activity. Many saponins have detergent mixing (100-120 rpm). Obtained foam is white and properties, give stable foams in water, show hemolytic movable due to specific mass reductionfrom 1,300 to activity, and have a bitter taste [15]. 1,100 kg/m3. Turkish Standard (TS 2590) [16] is standard of Tahini halvah samples generally were produced by tahini halvah in Turkey and total saponin level must 2 different methods (Figs. 1 and 2). Final products be max 0.1% in tahini halvah. werekeepingon18°Cto20°Cand50%RH. Unlike the Turkish Food Codex [16], regulations of Making black halva sample (BH) is presented on 124 Effects of Production and Ingredients on Tahini Halvah Quality

Fig. 2. According to main ingredients BH samples coefficients for , lipids and [17]. differed regarding to wheat grits and nuts added. 2.3 Texture-Hardness Beside those differences, BH samples did not contain soapwort extract and lecithin. Sugar syrup and tahini Textural analysis of TH samples was performed by paste share in this sample was 2:1, while this share in puncturing using a TA.TX. Plus Texture Analyzer samples SH, PH and CH was 1:1. (Stabile Micro Systems England, UK). The analyzer was set to measure force during penetration using 2.2 Chemical Analysis cylinder probe (P/0.25 S) and setting travel distance Moisture (%), ash content (%), crude (%), on 15 mm and test speed 1 mm/s. The maximum force proteins (%) (N X 6.25), and sucrose were analyzed (N) represented as a measure of hardness. Six [13]. Total carbohydrates (%) were obtained by measurements per each sample were made and mean calculating. All chemical analyses were performed in values with standard deviations (S.D.) were reported. triplicate and mean values with standard deviations (S.D.) were reported. 2.4 Sensory Analysis Energy value (KJ/100g) corresponding to the TH samples sensory evaluation was carried out by available energy was calculated using specific trained 30 assessors (18 females and 12 males) who

Sugar and water 1:1

Liquid soapworts Citric acid (0.2% db) Cooking extract (3% db)

Tahini mass Foamed sugar mass Lecitin 0.2%

Homogenization until nidle like forming appearance

Cocoa powder (CH sample) Manual mixing aroma (ST, CH, PH samples)

Pistachios (PH sample) Cooling

Weighing and packaging

Final product

Fig. 1 Making tahini halva samples SH, CH and PH. Effects of Production and Ingredients on Tahini Halvah Quality 125

Sugar and water 1:1

Tahini paste Citric acid (0.2% db) Cooking 117 °C

Wheat grits

Adding ingredients and mixing Cacao powder

Vanilla aroma

Short cooking Nuts

Modeling in blocks 80 × 45 cm

Cooling

Cutting on 80 g pieces

Packing

Fig. 2 BH samples making process. had passed a screening test according to attributes of each sample. recommendations given in ISO 8586 [18]. They were 2.5 Statistical Analysis chosen on the basis of their ability. All of them were employers and students at the Faculty of Agriculture Analysis of variance (one-way ANOVA) was and Food Sciences, University of Sarajevo. Ages applied. Differences between means of chemical ranged from 20 to 48 years old. The panelists were parameters, hardness and sensory values of different trained in sensory and verbal identification of the taste TH samples were tested for significance using and odorants. Fisher’s least significant difference (LSD) values. For the TH samples sensory attributes evaluation a Multivariate analysis of data by Principal point system was chosen: 1-5 for overall appearance component analysis (PCA) using the statistical (surface and color), 1-4 for consistency and cross computer package StatBox 6.7 (Grimmer Soft, ) section appearance, 1-3 for odor and 1-8 for taste and was performed. melting. 3. Results and Discussion The obtained sensory data were counted from 30 replicates (panelists were considered as replicate). Chemical parameters and hardness of 4 different Mean and standard deviation were calculated for all TH samples are given in Tab. 1. Moisture content 126 Effects of Production and Ingredients on Tahini Halvah Quality

1.7%-7.25%, ash content 0.47%-1.56%, crude According to total carbohydrates, the highest value 24.18-33.53%, protein 10.8%-12.42%, sucrose were found in BH (57.3%) and it was significantly 13.4-35.78% and total carbohydrates 50.96%-57.3% different (P < 0.05) from the other TH samples. The were obtained in this study. Obtained results for SH, way of production and ingredients, especially wheat PH and CH samples are in accordance with study by grits, added in this sample had significant influence on Ceyhun Sezgin and Artik [13]. Hardness of this parameter. investigated TH samples was ranged from 11.6 to 57.8 Results of hardness showed significantly (N). differences (P < 0.05) between TH samples. The Moisture content, sucrose and total carbohydrates lowest value of hardness in BH is probably connected of BH were significantly higher (P < 0.05) while the with the highest moisture content in this sample. ash and crude fat were significantly lower (P < 0.05) In accordance with the lowest fat content, the than observed in the others TH samples. Protein lowest energy value was obtained in BH sample content in BH samples is lower when compared to (Fig. 3). other s TH samples but significantly differences were According to sensory evaluation (Tab. 2) CH not found. sample was showed the best sensory properties. The The results of moisture, ash and protein content in possible reason for this may be positive impact of samples SH, PH and CH were in unison with Turkish cacao powder with its bitter taste and specific aroma Food Codex [16], while BH sample contained more which contribute to more harmonized general water for 2.5% than regulated in this standard (5.0%). acceptability.

Table 1 Chemical parameters and hardness of TH samples. Tahini halvah samples Parameters SH PH CH BH Moisture (%) 2.0 ± 0.2a 1.74 ± 0.05ab 1.7 ± 0.2b 7.25 ± 0.15c Ash content (%) 1.56 ± 0.09b 1.35 ± 0.02b 1.31 ± 0.01b 0.47 ± 0.03a Crude fat (%) 32.92 ± 0.01a 33.53 ± 1.56a 32.96 ± 0.53a 24.18 ± 0.85b Protein (%) (N × 6.25) 12.22 ± 1.62 12.42 ± 1.55 12.28 ± 0.87 10.80 ± 1.84 Sucrose (%) 24.11 ± 2.74a 13.4 ± 1.66b 17.06 ± 0.88c 35.78 ± 1.38d * 51.3 ± 1.78a 50.96 ± 3.08a 51.75 ± 1.19a 57.3 ± 1.99b Hardness (N) 57.8 ± 3.0a 29.2 ± 3.73b 21.1 ± 1.13c 11.6 ± 2.13d Different letters in rows indicate significantly different values (p < 0.05); *Calculated by difference.

Fig. 3 Energy (KJ/ 100 g) value of TH samples. Effects of Production and Ingredients on Tahini Halvah Quality 127

Table 2 Sensory evaluation of TH samples. Tahini halvah samples Attributes Max. value SH PH CH BH Appearance (surfaces and color) 5 4.57 ± 0.62a 4.83 ± 0.38b 4.90 ± 0.4ab 4.83 ± 0.39ab Consistency, cross section appearance 4 3.2 ± 0.96a 3.53 ± 0.86b 3.70 ± 0.79ab 3.50 ± 0.68ab Odor 3 2.53 ± 0.50b 2.83 ± 0.38a 2.80 ± 0.55a 2.67 ± 0.66ab Taste and melting 8 5.0 ± 0b 7.4 ± 0.89a 7.4 ± 1.00a 7.07 ± 1.31a Different letters in rows indicate significantly different values (p < 0.05).

Table 3 Pearson correlation coefficient (standardized PCA). MAFPSEVHApp.Cons.OdorTaste M1 -0.96 -1.00 -1.00 0.91 -1.00 -0.57 0.17 0.03 -0.38 0.16 A -0.96 1 0.97 0.95 -0.78 0.96 0.78 -0.44 -0.30 0.11 -0.42 F -1.00 0.97 1 1.00 -0.91 1.00 0.59 -0.20 -0.07 0.36 -0.17 P -1.00 0.95 1.00 1 -0,93 1.00 0.56 -0.16 -0.04 0.41 -0.13 S 0.91 -0.78 -0.91 -0.93 1 -0.92 -0.24 -0.18 -0.26 -0.70 -0.23 EV -1.00 0.96 1.00 1.00 -0.92 1 0,57 -0.17 -0,04 0.39 -0.15 H -0.57 0.78 0.59 0.56 -0.24 0.57 1 -0.91 -0.82 -0.52 -0.88 App. 0.17 -0.44 -0,20 -0.16 -0.18 -0.17 -0.91 1 0.97 0.83 0.98 Cons. 0.03 -0.30 -0.07 -0.04 -0.26 -0.04 -0.82 0.97 1 0.84 0.92 Odor -0.38 0.11 0.36 0.41 -0.70 0.39 -0.52 0.83 0.84 1 0.85 Taste 0.16 -0.42 -0.17 -0.13 -0.23 -0.15 -0.88 0.98 0.92 0.85 1 In bold, significant values (except diagonal) at the level of significance alpha=0.05 (Two-tailed test). Abbreviations: M-moisture; A-ash; F-fat; P-protein; S-sucrose; EV-energy value; H-hardness; App.-Appearance; Cons.-Consistency.

were located on the three side of biplot. In fact, 3.1 Principal Component Analysis (PCA) samples were divided clearly into three groups in the PCA was implemented in order to obtain an PCA scatter plot according to their sensory and overview of the TH samples classification concerning physicochemical characteristics. In the one group are sensory and physicochemical characteristic. The basis placed the samples CH and PH with the best sensory for performing of PCA plot was Pearson correlation quality. Samples with cacao powder (CH) and coefficient (Tab. 3). (PH) added in formula are evaluated as the When data matrix was subjected to PCA two most favourable TH samples by sensory panel. significant principal components (PCs) were found. Opposite of these samples the standard TH sample They explained the 99% of data variability. The (SH), was showed the worst sensory quality on all positive side of the first component (PC1) was sensory attributes. This sample was also characterized determined with most of the physical and chemical by the highest values of hardness and ash content. properties (hardness, ash content,fat, protein and The BH sample was separated from the rest by its energy value). Negative side of the (PC1) was higher value of moisture, sucrose and by the lowest determined with moisture content in samples and value of ash, fat and protein. In addition, BH sample sucrose content. The second component (PC2) is showed the lowest hardness, as the moisture content is related to the content of the all tested sensory relatively high. Since the moisture content is high and properties (Fig. 4). fat content is low, the energy value of BH is the Inspection of Fig. 4 it could be seen that TH samples lowest in comparing to the other TH samples. 128 Effects of Production and Ingredients on Tahini Halvah Quality

Fig. 4 PCA biplot over PC1-PC2 of the measured content of sensory and physicochemical characteristic. (M-moisture; S-sucrose; H-hardness; A-ash; F-fat; P-protein; and EV-energy value) and overall positioning of 4 tahini halvah samples.

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